Soup, Pea
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.
Soup, Pea. Prepare the stock as for Soup with Forcemeat ■ Balls {set; No. 1), and thicken with a quarter of a pound of SjTnington's Prepared Pea Powder. Cut toasted bread into dice, fry crisply in Aus- tralian fat, place in the tureen, and pour the soup on it. 6. Irish Stew. Boil six onions sliced in a quart of water with six large potatoes peeled and cut in half; pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.